Spring Fruit and Radish Salad with Feta and Almonds
Here’s a bright and fresh salad that will satisfy any craving for fresh spring vegetables (and those cravings beginning to hit, thanks to the warming weather). It comes from The Chefs Collaborative Cookbook, a lovely new book from the Boston-based Chefs Collaborative and author Ellen Jackson.
If you’re not familiar with the Chef’s Collaborative, they are a national network of chefs who work to promote clean, sustainable food, in part by fostering connections between farmers and restaurants. They also put on wonderful educational programs and conferences.
The recipes in the book all come from member chefs. You’ll notice that the above photo features a salad of radishes, feta, almonds, and peaches, and of course those peaches are not in season. But this dish would work equally well with strawberries, which are semi-seasonal if you don’t mind that they’re shipped in from Florida and California.
Speaking of Florida, this salad is the creation of chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami. It’s my favorite restaurant in that city, and I just happened to have spent time there this past week. So here’s a little taste of Florida, adapted for New Englanders who are hungry for spring.